MAHOGAHY HOISIN BEEF STEW WITH POTATOES AND CARROTS

This is a combination of several recipes I found here. I think it's the best beef stew I've ever had. (My wife agrees..lol)
The taste definitely improves if you make this a day ahead.
Chill once cooled, reheat over medium heat or in a 350 degree oven.
Serve with any rustic crusty bread.

Preparation

Season the flour with 1 tsp of both salt and pepper. Dredge beef cubes in flour, shake off excess set aside.
In a 6-8 quart pot with a tight fitting lid heat the oil on medium high until nearly smoking then brown the cubes in two batches being sure to brown all sides about 8 minutes per batch. Transfer to a platter.
Reduce heat to medium then add diced carrot, onion, and celery stirring occasionally until browned...about 10- 12 minutes.
Push vegetables to one side add tomato paste and garlic and cook for 2-3 minutes then stir into vegetables.
Add hoisin sauce and vinegar cooking an additional 2-3 minutes.
Stir in wine slowly to de-glaze the pan scraping up all the browned bits until the pan bottom is somewhat clean. Add bay leaves and thyme. Bring to a boil and reduce by about two thirds 10-15 minutes.
Add broths and beef with any juices and bring to a boil then reduce to a simmer. Cover with a tight fitting lid and simmer for 45 minutes to 1 hour stirring occasionally.
Add potatoes and carrots replace top and continue to simmer for another 45 - 60 minutes.

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